Happy Valentine’s Day !
I wanted to create a quick guide for the ultimate Valentines day meal for any of you who are struggling for last minute ideas!
Brownie Hearts
Who doesn't love a fudgy brownie!?
These fudgy brownies are so quick to make and come out perfect each and every time! Crispy on the outside and chewy on the inside, this recipe from The Smitten Kitchen is my ultimate favorite brownie recipe!
Since Valentine’s Day is tomorrow, I decided to use a heart cut out for these brownies and packaged them up in a sweet festive box to gift to my loved one(s).
I used a 1 ½-inch heart shaped cutter, but you may use any size you want or just cut them into squares, if you wish.
There is nothing quite like receiving a homemade gift, so whip these up, give them away or keep them for yourself!! Indulge!
Ingredients
6 ounces unsweetened chocolate, roughly chopped
1 cup unsalted butter
2 ⅔ cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 tsp flaky sea salt
1 ⅓ cup all-purpose flour
Recipe
Preheat oven to 350°F. Grease and line a 9 X 13-inch pan with parchment paper, leaving a 1-inch overhang.
In a medium heatproof bowl, melt chocolate and butter together in 30-second intervals in the microwave until the butter and chocolate are completely melted. Stir until smooth.
Stir in sugar, then the eggs. Add the vanilla and salt.
Pour batter into the greased pan, spread into an even layer.
Bake for around 20-25 minutes, or until the toothpick comes out clean.
Allow to cool. Using the parchment paper overhang, remove the brownies out of the pan. Cut out the brownies with 1- 2-inch heart-shaped cookie cutter or whatever sized heart cookie cutter you have.
Recipe by Smitten Kitchen
Mini Cheesecake
I LOVE CHEESECAKE!
If I had to choose one dessert to only eat for the rest of my life, cheesecake would be it!
Cheesecake usually takes a long time to make, from the baking to cooling; it can sometimes be a 24-hour process before you can even take your first bite. So, with that in mind, I wanted to make a quick cheesecake that I can enjoy on the same day and in under two hours!! These mini cheesecakes are the perfect little bite for parties, last minute dessert options, or if you're like me, a quick sweet tooth fix!
Ingredients
1 cup of graham cracker crumbs
3 tablespoons unsalted butter, melted
1 package of cream cheese, softened (8 oz.)
1/3 cup of sugar
1 egg, room temperature
1 tsp. of almond extract
3-4 large strawberries
Small bunch of mint leaves
Recipe
Preheat oven to 350 degrees. Butter and line 12 muffin cup pan.
In a food processor, mix graham crackers (about 1 sleeve) into crumbs. Or in a zip-topped bag, smash the graham crackers until fine crumbs.
Transfer crumbs into a bowl, pour melted butter and stir to combine.
With a spoon, scoop the graham crackers into the buttered lined cups.
Use a flat rounded surface like a shot glass, gently press the graham crackers into an even layer.
In another bowl, beat the softened cream cheese, sugar and almond extract. Then add the egg, and beat until the mixture is smooth.
Pour mixture into muffin cup pan.
Bake for 15 mins or until they are set.
Allow to cool. Transfer each cup to a wire rack to allow them to come to room temperature before placing them in the fridge.
Refrigerate for at least 1 hour.
In the meantime, cut a few strawberries into small pieces and tear up a few leaves of mint.
Combine both in a small bowl and allow them to set , so the strawberries macerate with the mint.
Top the cheesecakes with this sauce and enjoy!
Heart Surprise Cupcakes
Valentine’s Day is only 5 days away and what a better way to show your sweetheart how much you love them than by making these cute cut out heart cupcakes.
I was inspired by the blog A Cozy Kitchen, which is one of my favorite blogs! Adrianna, not only makes the most delicious meals but also, photographs and presents them beautifully!
When I saw this cut-out heart cupcake, I knew I had to give it a try. I used her method and red velvet cupcake recipe for the cupcake.
I adapted it with my favorite vanilla cupcake recipe that is the ultimate go-to cupcake recipe! This vanilla batter creates a fluffy cupcake, that is an excellent pairing with the red velvet heart and of course, my favorite frosting of all time, cream cheese frosting.
The surprise heart will leave your loved ones speechless!
Ingredients
Inside Heart
1 1/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk shaken
1/2 cup unsalted butter, room temperature
1 cup sugar
2 large eggs
8 drops food coloring, less if using gel
1 teaspoon pure vanilla extract
Vanilla Cupcake
1 1/2 sticks unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons pure vanilla extract
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/4 cups milk
Cream Cheese Frosting
1/2 cup unsalted butter, room temperature
8 oz. cream cheese, room temperature
3 cups powdered sugar
2 teaspoon vanilla extract
2 tablespoons heavy cream
Recipe
Inside Heart
Preheat oven to 350 degrees F. Grease and line the bottom of a sheet baking tray with parchment paper.
In a medium bow, whisk together the flour, cocoa powder, baking soda and salt.
In an electric stand-up mixer, with the paddle attachment, add the butter and sugar, beat until light and fluffy. Beat in the eggs, one at a time. Pour in the buttermilk, red food coloring and vanilla.
Gradually beat in flour mixture on low speed until just combined.
Pour the batter into the baking tray and spread the cake batter into an even layer. Transfer to the oven to bake for about 25 to 30 minutes, until a skewer comes out clean.
Allow to cool completely. Stamp out hearts using a 1 1/2-inch heart cookie cutter.
Vanilla Cupcake
Preheat to 375 degrees F.
In a medium bowl, whisk the baking powder, salt and flour. Set aside.
Using an electric mixer, beat butter and sugar until light and fluffy. Add the eggs, one at a time. Beat in vanilla. Turing the mixer on low, beat in the dry ingredients. Add the milk, and beat again until the mixer is just combined.
Fill each cupcake tin with two tablespoons of batter, about halfway. Carefully, snuggle cut out hearts in the center of each cupcake batter, make sure to face them all the same way.
Transfer to the oven to bake for 20 minutes, or until a toothpick inserted into the white cake comes out clean. Cool in the pans on the wire rack.
Cream Cheese Frosting
Using an electric mixer, beat butter and cream cheese until combined. Carefully, add the powdered sugar and beat until light and fluffy. Add the vanilla extract and heavy cream. Beat again until all combined.
Before frosting, it's important to give yourself an indicator to know which way to cut the cupcake. I lined them all in the same direction before frosting and then used a my sprinkle on top of the frosting to remind me which way to cut.
Enjoy the surprise !
Adapted from A Cozy Kitchen
Salted Walnut Chocolate Blondies
Blondies are having a big moment in my kitchen right now. They are great for a quick sweet treat and also a great portable dessert that serves a crowd! What I like most about these blondies is how versatile they are. I am a fan of both chocolate and nuts in my dessert, but for those who think putting nuts in blondies or brownies is a sin, feel free to omit them. These blondies are a great balance of salty/sweet, the sweetness of the brown sugar and chocolate is cut by the flakey sea salt in and on top of these blondies!
Ingredients
2 cups of all- purpose flour
2 sticks of unsalted butter, melted
2 cups brown sugar
1 ½ tsp. baking powder
1 tsp. coarse sea salt, plus more for garnish
1 tbsp. vanilla extract
2 eggs, room temperature
4 oz. bittersweet chocolate, chopped
½ cup of toasted walnuts, chopped
Recipe
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan, and line the pan with parchment leaving an overhang, and butter parchment paper.
Whisk the flour, baking powder and salt together in a medium bowl and set aside.
In another bowl, whisk the melted butter, and brown sugar until combined. Add the vanilla and eggs. Whisk until combined.
Fold the flour mixture into the wet ingredients. Do not overmix.
Fold in the toasted walnuts and chocolate.
Pour the batter into the prepared pan. Using an offset spatula, smooth the batter into an even layer and sprinkle with coarse sea salt.
Bake for 20-25 minutes, until golden brown. Allow to completely cool before cutting.